Cowboy Steak Tacos
Fire up the grill and sink your teeth into these bold and flavorful Cowboy Steak Tacos, a perfect blend of smoky spices and hearty ribeye steak that will transport your taste buds straight to the Wild West. Tender, flame-grilled ribeye is seasoned with a robust spice rub of smoked paprika, chili powder, cumin, and garlic powder, then paired with charred, caramelized bell peppers and onions for a mouthwatering combination. Wrapped in warm, lightly grilled corn tortillas and finished with fresh cilantro, a tangy squeeze of lime, creamy sour cream, and crumbled cotija cheese, these tacos offer the ultimate balance of smoky, spicy, and savory flavors. Quick and easy to prepare in under 40 minutes, this recipe is ideal for weeknight dinners, weekend BBQs, or Taco Tuesday celebrations. Serve these irresistible steak tacos with extra lime wedges and hot sauce for a customizable, crowd-pleasing feast that’ll have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1.5 pounds ribeye steak
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 whole small red onion
- 2 whole bell peppers (assorted colors)
- 12 whole corn tortillas
- 0.25 cup cilantro, chopped
- 4 whole lime wedges
- 0.5 cup sour cream
- 0.5 cup cotija cheese, crumbled
- 1 to taste hot sauce (optional)
Instructions
Preheat your grill or grill pan to medium-high heat.
Pat the ribeye steak dry with paper towels. Drizzle 1 tablespoon of olive oil over the steak and rub it in evenly.
In a small bowl, mix together smoked paprika, ground cumin, chili powder, garlic powder, kosher salt, and black pepper. Sprinkle the spice blend evenly over both sides of the steak, rubbing it in gently.
Slice the red onion and bell peppers into thin strips. Toss the vegetables with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
Place the steak on the hot grill and cook for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove the steak from the grill and let it rest for 5-10 minutes before slicing it thinly against the grain.
While the steak rests, grill the onion and bell pepper slices for 2-3 minutes per side, until they are slightly charred and tender. Remove from the grill.
Warm the corn tortillas on the grill for about 30 seconds per side, until they are pliable and slightly charred.
Assemble the tacos by layering sliced steak, grilled vegetables, and your desired toppings: chopped cilantro, a squeeze of lime juice, a dollop of sour cream, crumbled cotija cheese, and a drizzle of hot sauce if desired.
Serve immediately with additional lime wedges on the side for extra flavor.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.4 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 550 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
